Chocolate Marshmallow Ice Cream

5 from 1 vote

Chocolate and marshmallow is a classic combination that is always a crowd-pleaser. This recipe for chocolate marshmallow ice cream takes that classic combination to the next level.

Prep Time15

Cook Time0

churning35

Total Time50

Course: Desserts

Cuisine: American

Servings:

Calories: 308kcal

Author: Kelly Bloom

Equipment

Ingredients

½ cup cocoa powder regular or Dark
2 cup heavy cream
2 cup milk
14 oz sweetened condensed milk 1 can
¼ teaspoon salt
2 teaspoon vanilla extract
1 cup marshmallow cream or Marshmallow Fluff

US Customary - Metric

Instructions

To remove lumps, sift the cocoa powder through a sieve into a bowl.
½ cup cocoa powder
Pour the heavy cream into a large mixing bowl. Transfer the sifted cocoa power into the bowl of heavy cream.
2 cup heavy cream
Using an electric mixer, mix until the cocoa powder is evenly mixed into the cream.
Add the sweetened condensed milk, milk, vanilla extract, and the pinch of salt. Use the electric hand mixer to blend everything smooth.
2 cup milk, 14 oz sweetened condensed milk, ¼ teaspoon salt, 2 teaspoon vanilla extract
Pour the ice cream base into the previously frozen freezer bowl. Insert the dasher and set in the ice cream maker, setting program for "Ice Cream".
Once churning cycle is complete, remove the dasher, scraping off the ice cream from the dasher.
Warm the marshmallow cream in the microwave for about 10 to 15 seconds, just so it's looser and easier to work with. DO NOT LET IT GET HOT.
1 cup marshmallow cream
Transfer half the chocolate ice cream into an insulated ice cream storage tub, or any loaf pan, and top with some marshmallow cream.
Add the remaining ice cream to the storage tub, and using a spatula, fold the ice cream mixture lightly. You can serve immeditely as soft serve style ice cream or store in the freezer to harden for 2 hours for scoop ice cream.

Notes

For a richer flavor, use dark chocolate cocoa powder.
If you don't have an ice cream maker, you can make the ice cream by freezing the mixture in a shallow pan for several hours, stirring it every 30 minutes, until it soft serve stage. Swirl in the marshmallow cream, or mini marshmallows, and freeze for 2 hours for the 'hardening'.
Make sure the ice cream is frozen to soft serve stage before swirling in the marshmallow cream. This will help prevent the marshmallow cream from melting.